Zucchini Cream Soup

Ingredients

• 4 zucchinis (about 150 g each)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1½ handful fresh mint
• 700 ml poultry stock
• 1 handful fresh mint
• 500 g Greek yogurt
• Salt
• ground pepper
• 1 tbsp lime juice
• paprika powder (sweet)

Instructions

1. 1.

   Wash, peel, and dice the zucchini. Peel and finely chop the shallot and garlic; sauté in hot oil until translucent. Add the zucchini, cook briefly, pour in the stock, and simmer for 10 minutes over low heat.

2. 2.

   Remove from heat, let cool, add half of the mint, and blend into a smooth puree. Stir in the yogurt (leaving 4 tbsp), season with salt, pepper, and lime juice. Refrigerate the soup for 2 hours.